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Autoxidation and Solvent-Extraction Processes of Linoleic Acid Encapsulated with a Polysaccharide by Freeze-Drying
microcapsule autoxidation solvent-extraction
2009/7/8
Linoleic acid was encapsulated with gum arabic, pullulan or maltodextrin at various weight ratios of the acid to wall materials by freeze-drying, and its autoxidation and solvent-extraction processes ...
Effect of Relative Humidity during Storage on the Autoxidation of Linoleic Acid Encapsulated with a Polysaccharide by Hot-Air-Drying and Freeze-Drying
autoxidation encapsulation linoleic acid
2009/6/18
Linoleic acid was encapsulated with gum arabic, maltodextrin and pullulan at different weight ratios by hot-air-drying and freeze-drying. The autoxidation processes of the encapsulated linoleic acid w...
Bright Red Color Formation of Cooked Pork Loin Cured with Lactic Acid Bacteria Starter Culture without Adding Nitrite During Low-Temperature Storage
meat processed pork color formation
2009/5/31
The effects of lactic acid bacteria used as a substitute for nitrite for meat processing were studied. We added lactic acid bacteria starter culture to brine to cure pork loin without nitrite. The cur...
Changes in the Acid Value of Butter During Storage at Different Temperatures as Assessed by Standard Methods or by FT-IR Spectroscopy
Standard Methods FT-IR Spectroscopy
2008/11/27
Three different types of polish commercial butters, namely: light, regular and high fat content were under study. Studied samples were stored at two different temperatures (5 or 20°C) for a period of ...
Quality and Storage Stability of Low Acid Goat Meat Pickle
Goat meat pickle low acid quality storage stability
2008/11/13
The objective of this study was to prepare highly acceptable and long shelf-life low acid goat meat pickle and its quality evaluation and storage stability at 32±0.5°C. Low acid goat meat pickle was p...
Effects of Sucrose Palmitic Acid Ester Coating on the Internal Gas Concentrations of Cavendish Bananas in Relation to the Ripening, Respiration and Ethylene Production
internal gas ripening respiration ethylene production
2010/11/23
The effects of a 2% sucrose palmitic acid ester coating were studied on the internal oxygen, carbon dioxide and ethylene concentrations of banana fruits in relation to ripening, respiration and ethyle...
Changes in Carotenoids and Their Fatty Acid Esters in Banana Peel during Ripening
carotenoids carotenoid fatty acid esters ripening
2010/11/23
Changes in carotenoids and their fatty acid esters in banana peel during ripening were investigated using a combination of an alumina column and high-performance liquid chromatography (HPLC).
Effect of Sucrose Fatty Acid Ester Coating on the Ripening of Ethylene-Treated Cavendish Bananas
ripening storage life hue angle
2010/11/23
Sucrose fatty acid esters were used as coating materials to observe their effects on the ripening of ethylene-treated cavendish bananas. Bananas were coated with 2% sucrose fatty acid esters namely su...
Changes in Free Amino Acid Constituents of γ-Irradiated Onions during Storage
free amino acid γ-aminobutyric acid anaerobic treatment
2010/11/22
Changes in free amino acid content of γ-irradiated onions during storage were investigated using HPLC analysis. A radiation dose of 0.2 kGy for sprouting inhibition had no influence on the amounts and...